Professional Documents
Culture Documents
Dinner
Chef: Walter Estrada
SHAREABLES
MEATS
1.
2.
3.
4.
SMALL PLATES
SALADS
SAUNDERS FARM MIXED GREENS, FENNEL, DRIED
CHERRIES, ALMONDS, CHAMPAGNE VINAIGRETTE 12.0
FRISE & FARRO SALAD, LOCAL APPLES, CRANBERRIES,
GRAPES, PUMPKN SEED CRUSTED ARTISANAL BRIE, PUMPKIN
SEED VINAIGRETTE 14.0
BUTTERCUP LETTUCE, BACON, AVOCADO, SOFT EGG, BAYLEY
HAZEN BLUE CHEESE DRESSING, CROUTONS 17.0
CAESAR, ROMAINE, GARLIC CROUTONS, PARMESAN CHEESE,
CREAMY CAESAR DRESSING 13.0
LARGE PLATES
RICOTTA GNOCCHI, BRAISED VEAL BREAST, SAGE VELOUTE, MOLITERNO CHEESE 18.0/27.0
TAGLIATELLE BOLOGNESE, RICOTTA & PARMESAN CHEESES 18.0/27.0
HOUSE MADE CAVATELLI, WILD MUSHROOMS, BRUSSELS SPROUT LEAVES, GARLIC CONFIT, TRUFFLE BUTTER, PARMESAN CHEESE 17.0/26.0
LOBSTER CARBONARA, LOBSTER CHUNKS, DOUBLE SMOKED PANCETTA, ENGLISH PEAS, PARMESAN REGGIANO 30.0
PAN SEARED RED SNAPPER, HONEY ROASTED SALSIFY, SHIITAKE MUSHROOMS, HARICOT VERTS, PORCINI-TRUFFLE BROTH 34.0
PAN ROASTED SALMON, CRANBERRY BEANS, MUSSELS, TUSCAN KALE, AGED SOPPRESSATA, PRESERVED TOMATOES 28.0
6 HOUR ZINFANDEL BRAISED WILD BOAR SHANK, WHITE SWEET POTATO SPTZLE, WILTED SPINACH, CHESTNUT CONFIT 32.0
THYME-HONEY GLAZED DUCK BREAST, PARSNIP PUREE, HEIRLOOM CARROTS, CHARRED CAULIFLOWER, ORANGE SEGMENTS, DUCK JUS 35.0
LOCAL BEER BRAISED GRASS-FED SHORT RIBS, LA RATTE FINGERLING POTATOE PUREE, ROASTED ROOT VEGETABLES, GREMOLATA 35.0
ROASTED CHICKEN, ANSON MILLS POLENTA, CRISPY BRUSSELS SPROUTS, SWEET SAUSAGE, GARLIC AIOLI, AU JUS 29.0
NAPA WAGYU BURGER, ONION JAM, AGED GOUDA, BLACK PEPPER MAYO, BRIOCHE ROLL, ROSEMARY FRIES 26.0
CAST- IRON SKILLET FILET MIGNON, GRILLED ASPARAGUS, DUCK FAT FRIED FINGERLINGS, PEARL ONIONS, RED WINE GLAZE 42.0